In my pursuit of making an ever more sour beer trying to push the P.H. down. I ended up making the smelliest beer. It has a strong aroma of blue cheese and possibly vomit. I remember when I was kegging it and Natasha said to me ‘what the hell is the smell? Is that your beer. Are you seriously going to drink that.’ Apart from the pungent aroma the beer is still not great as has some medicinal flavours, but it is pretty source around 3.2 P.H. Its drinkable but only just. I recently entered this beer into a homebrew […]

Flanders Red style has been my favourite style ever since I tasted Rodenbach Grand Cru. I have always wanted to brew this style well to do it justice. After reading about it I found it can be a trick style to brew and can take over two years to full mature. In terms of time and space this beer is a real investment. If you mess it up you might no truly know until a year or two into its maturation. Classically this beer is normally a blend between younger and older foeders to get the correct flavour profile. I do […]

Now we got our own place, I decided to build a nice looking kegerator, since we’ve been making beer for over 5 years now. I wanted to build a tower kegerator that came out of a proper bar counter, and have somewhere to mount my beer engine. I had a very clear idea about what I wanted, the biggest issue was sourcing all of the components for a reasonable price. The hardest one was the fridge – I initially wanted a fridge that could fit 3 Corny kegs, like the one made by Kegstar ND-174. It doesn’t look great but it fits […]

As I am a big fan of sours, I decided to experiment with my last litre of Black Death to see if I could sour it and see how it turns out. Black Death is very thick, roasty brew with a sweet finish, and is at 15% abv. I felt there was more than enough food left in the beer for brett and lacto to do their thing. So I pitched 200ml of the dredges of the best Lambic I brewed into the barrel with Black Death and left it for two months. The results were surprising: The beer soured […]

Ok bit of a weird one, but I wanted to see what would happen if I used the lambic culture Dr Hong Yeast gave me on a bottle of cola. This was an experiment to see if it would ferment, as cola has chemical preservatives on it, and also to see what that would taste like. My thinking was, if a lambic culture cannot chew through the cola, then you probably shouldn’t be putting it in your body. My second thought was that the malt and hops are secondary to the role the yeast plays in sour beer. Therefore, as […]

So sometime back in March, we had Jerome Lee and Jeri Chua, a freelance writer and photographer from the very dapper Esquire Singapore come brew two beers with us for a story. The awesome piece chronicling his first-hand experience making a brew is now in the September issue of the magazine! See under the cut for photos of the gorgeous pages, and more about the beer we made for Jerome and the Esquire crew.

It’s certainly an exciting time to be a homebrewer in Singapore – we’re just about coming down from the high of this year’s iBrew challenge and now us moonshine makers have a new homebrew store to shop at.

As you may have read in our previous post, we are the proud owners of two oak barrels. Natasha spoke to a bunch of local bartenders like Joe Alessandroni from 28HKS and Manhattan’s Ricky Paiva (have you seen their room full of barrels? That place is something else!) and learned that the barrels need to be conditioned before stuff goes in and the magic happens.

Our good friends at Thirsty are now making every Friday night from 7pm homebrew night. This means you can take your homebrews down to Thirsty at Liang Court every Friday and share them with Roland, Jasper and Evonne down there to get feedback on them. You can also share them with other craft beer connoisseurs that might be enjoying a bottle from the extensive range of craft beers they stock.